Honey-Coconut Mini-Loafs

1. 1

   Preheat oven to 300 degrees.

2. 2

   Grease pans with cooking spray or butter.

3. 3

   Combine flour, butter/coconut oil, and baking soda in a large bowl and mix well. Add 1/2 cup honey, yogurt, vanilla.

4. 4

   If using eggs:

5. 5

   In an electric mixer, beat the egg whites with the salt until stiff peaks form, 5-7 minutes. Gently fold into almond flour mixture. Then fold in egg yolks.

6. 6

   If NOT using eggs:

7. 7

   Add flax slurry and salt into mixture. Mix well.

8. 8

   Spoon the batter into your desired pan. Fill not quite to the top. Bake for 25 minutes or until a toothpick comes out clean.

9. 9

   - Heat the remaining 1 cup hone until just warm. Dip the tops of each cake in the honey and sprinkle with the toasted coconut. Serve warm or at room temperature.

No additional tips available.